Shawn Highfield wrote to Dave Drum <=-

I crry a flat(ish) pepper mill in my pocket most times when gong out
to eat at a real restaurant. And if I forget to bring iot with there
is a <U$1 round pre-loaded from the spices aisle at the grocery that resides on the console of Bruno the Beemer. Bv)=

I'm not as fancy. I just have pepper packets in my car and in my Lunchbag. (The lunch bag is really a purse as I need to carry more
then fits in my pockets)

The fresh ground stuff has more bite and flavour than the pre-ground
(who knows how long ago) stuff in the on-table shakers and packets. And
that's why I make the extra effort. Life is too short to eat tasteless
food. Bv)=

If you're carrying a purse does it have a rainbow symbol on it? (VBSEG)

Man up. Call it a briedcase.

Like a boy sprout I am always prepared. Bv)=

I have everything including blocks of wood to carve if bored in my bag.
:)

I used to have a "possibles" bag sorta like that.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beggars' Purses
Categories: Appetizers, Dairy, Vegetables
Yield: 6 Servings

MMMMM---------------------------CREPES--------------------------------
1 1/2 c Milk
4 lg Eggs
3 3/4 oz Pastry flour
+=OR=+
3 oz A-P flour
+=AND=+
3/4 oz Cake flour
pn Salt
1/2 oz Melted butter

MMMMM--------------------------FILLING-------------------------------
Chives; blanched
Caviar
Sour cream or creme fraiche
Butter; melted

COMBINE ALL INGREDIENTS for the crepes, except the
butter. Whisk well and pass through a fine strainer.
Let rest 1 hour. Add butter before cooking the crepes.
Cook the crepes and be careful not to brown them. Lay
the crepe out on a piece of parchment or a clean towel
(don't lay out more than 12 at a time or they will dry
out). Fill with a spoonful of caviar and sour cream.
Pull the edges of the crepes up to form small purses
and tie with a chive. Serve warm or at room
temperature, lightly brushed with butter.

These crepes can also be rolled or folded in the more
traditional manner if forming the purses seems like a
daunting task. The result is beautiful, however, and
worth the extra effort.

This elegant recipe comes from Katherine Alford, chief
instructor at the New York Cooking School. Katherine
used to be the chef at the Quilted Giraffe in New York.
These crepes are a signature dish of that restaurant.

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

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